I find — I shouldn’t say this because it talks about my own pretensions to knowing things that I truly know that I don’t. But for the experience, I find that, in making menu suggestions every week of my life for one reason or another, and not knowing how to pair liquors or wines of any kind (this is a lifelong curse, belonging to my determinism not to drink alone or ever really), that, the request I get the most often for pairing is a very deep, thick red (would you believe it?) of any quality really or else a very light, almost soda-ey bianco, nothing ever in between. Well okay. Something learned.

Drink These 25 Bottles and Become a Wine Master | Food & Wine